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Maple Chiffon Pie

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Ingredients
  Baked pie shell 1
  Unflavored gelatin 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Dark corn syrup 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 2
  Chopped walnuts 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  9 inch baked pie shell 1
Directions

Soften gelatin in 1/2 cup cold water; set aside.
Com- bine milk, corn syrup and salt in top of double boiler.
Heat to scalding; add small amount of corn syrup mixture to beaten egg yolks.
Stir into remain- ing corn syrup mixture.
Cook over hot water, stirring constantly, until mixture coats spoon.
Remove from heat; add gelatin, stirring until dissolved.
Chill until partially set.
Fold walnuts and vanilla into 3/4 cup whipped cream.
Beat egg whites until stiff.
Fold into whipped cream mixture.
Fold into gelatin mixture.
Pour into pie shell; chill until set.
Garnish with re- maining whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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3.97857
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4056 Calories from Fat 2356

% Daily Value*

Total Fat 267 g410.3%

Saturated Fat 105.9 g529.7%

Trans Fat 0 g

Cholesterol 763.1 mg254.4%

Sodium 2656.2 mg110.7%

Total Carbohydrates 357 g118.9%

Dietary Fiber 11.3 g45.2%

Sugars 58.4 g

Protein 63 g125%

Vitamin A 82.6% Vitamin C 2.4%

Calcium 120.8% Iron 43.6%

*Based on a 2000 Calorie diet

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Maple Chiffon Pie Recipe